Jenny created this video, "to help cancer patients and survivors to know that someone has true compassion for them and wants them to be well and happy."

 

The title of this DVD would indicate that the Yoga practice included within, would be a specific program for individuals who actually have cancer, or are recovering and healing from cancer. While it is an amazing practice for those healing from cancer, I found it to be a great yoga practice for those who are required to sit at a desk all day, and are in need of a way to increase circulation. It is also extremely beneficial for the elderly, individuals who are wheelchair bound, those who are in need of building strength and flexibility after an accident, or someone looking for an oxygenating and strength building practice, but is not quite ready to hop on a yoga mat.

 

Compassionate Yoga for Cancer Care is an excellent DVD that features 3 yoga sessions; 15 minutes, 20 minutes and 25 minutes in length. The workouts are gentle, yet effective, and each practice is performed from the comfort of your chair.

 

Yoga has many benefits which include, but are not limited to the following: the ability to oxygenate the blood, lower blood pressure, increase flexibility, improve respiration, improve circulation, strengthen and tone muscles, improve posture, aid in weight loss, and clear and calm the mind.

 

"Yoga is simply a beautiful practice to bring one more in-tune to the body, the breath and ourselves. Yoga is about releasing the pressure of life and feeling the peace within." -Jenny Mayor

 

Jenny Mayor is an E-RYT 200 certified yoga instructor. She has taught yoga to cancer patients, cancer survivors, teachers and the elderly in her community.

 

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1/4 cup dry cashews

1/4 cup dry walnuts

2 Tbsp palm/coconut sugar (OR brown sugar, not packed)

2-3 pitted dates

1/8 tsp vanilla extract

Big pinch of sea salt

Cacao nibs, for garnish (optional)

 

Combine the cashews, walnuts, and palm sugar in a mini food processor. (A mini one works best, but I think a regular-sized one would be fine. Or you could just quadruple the recipe and make a family-size blondie!) Pulse the nuts and sugar together until the mixture is ground into a coarse powder. Add the dates, one at a time, pulsing several times between additions, until each date is well-incorporated. (If you have fairly large dates, use 2. If you have small dates, or an insane sweet tooth, use 3.)

 

After the last date is incorporated, add the vanilla and a generous pinch of salt. (I've always loved the salted-caramel undertones that good blondies have.) Pulse several more times to distribute the vanilla and salt. Transfer the mixture into a single muffin cup and use your fingers to pack it down tightly. (Or, you could just as easily form it into a cake shape on a small plate! Just be sure to press it together very well so it doesn't fall apart.) 

 

Run a knife around the edge of the muffin cup and invert the blondie onto a small plate. Garnish with cacao nibs, if desired. (My chocolate-hazelnut ganache would also make a perfect topping for this!) And that's it. It's that simple, I swear! Eat it with a fork or simply out-of-hand, your choice.

 

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